Strawberry Rhubarb Muffins

Step 1

Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners (if it's a high-quality non-stick pan, you might not need them). In a small bowl, toss together strawberries, rhubarb, and 1 tablespoon granulated sugar. Set aside.

Step 2

In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt. Set aside.

Step 3

In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.)

Step 4

Drain strawberry-rhubarb mixture using a fine mesh strainer. Gently fold strawberries and rhubarb into the batter.

Step 5

To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.

Step 6

Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each.

Step 7

Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.